Skip to product information
1 of 2

Vegan Green Thai Curry

Vegan Green Thai Curry

Regular price £3.25
Regular price Sale price £3.25
Sale Sold out

Serves: 4 (or 2 twice)

Prep: 10 minutes

Cook: 20 minutes

Origin: Thailand

Quick Cook
Quick Cook
Gaeng (curry), Keow (green), Keow (sweet), or Thai green curry derives its green colour from the green chillis and fragrant ingredients used in its preparation (sweet green refers to the pale green colour). The spicy chillis are counterbalanced by the sweet agave nectar and salty vegan 'fischy' sauce that used in this recipe. Thai sweet basil gives a traditional extra flavour, but if you love coriander add this as well as or as an addition. Thai Green Curry is a surprisingly recent phenomena, thought to have been influenced by India cooking philosophy as recently as the 1900's. The key to the dish is the paste which must be fresh. We have spent years perfecting the recipe to bring it to you for the first time under the Tyga brand.

What's in the box?

Ginger & Garlic Paste, Fragrant Paste, Tyga 40, Vegan Fish Sauce (15g)

Shopping list

  • 300g Tofu Cut into bite size chunks
  • 1 x Red bell pepper De-seed and slice into thin strips
  • 125g Shallots (approx 3-4) Roughly chopped into quarters
  • 30g Green (Thai) chillis (approx 6) Remove stalks, roughly chopped
  • 15g Thai sweet basil leaves (preferable but not essential) Roughly Chopped
  • 1 tbsp Agave Nectar (or palm sugar/sugar)
  • 400ml Coconut milk
  • 3 tbsp Oil (rapeseed / vegetable / olive)

Let's cook!

  1. Make the Thai Green Paste. Into a blender add: the shallots, chillis, ginger & garlic paste, fragrant paste and Tyga 40. Blend all of these together to until it’s a thick paste.
  2. In a shallow pan, on a medium heat add oil and the Thai Green Paste. Fry for 4 minutes stirring continuously to release the flavours from the paste into the oil.
  3. Add the coconut milk to the pan and stir well into the paste for 2 minutes.
  4. Add the vegan fish sauce and Agave Nectar and stir well.
  5. Add the tofu and red bell pepper and cook for a further 3 minutes
  6. If using, add the Thai sweet basil leaves and cook for a further 2 minutes.
  7. Remove from the heat and rest for 2 minutes, stirring occasionally.
  8. Serve with rice.

Ingredients & allergies

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

View full details